Pages

Friday, February 3, 2012

Kolhapuri Sukka Chicken

Are you ready for a hot and fiery dry chicken curry, then this Kolhapuri Sukka Chicken is for you. Kolhapuri is a city situated in South western part of Maharashtra, India. I assume that the recipe should be named after the city. Kolhapuri is a very hot and spicy chicken, being born and brought up in India, I have never used so many different spices in one dish. After looking at the number of chillies in the actual recipe, Iwasquite thrilled so I almost reduced it to half and thought still it's going to be hot, but actually not. So the recipe which I have given here is not very hot, if you would like to really feel the heat, you can increase the amount of chillies.

Also don't get exhausted by looking at the long list of spices and process involved, at the end you'll feel that it's worth all the efforts. This is perfect with chapathi's, kulchas or parathas.

Method:
Dry roast sesame seeds,poppy seeds,black pepper corns,caraway, cinnamon, cloves, mace, green andblack cardamom separately. Roast the coconut separately until it looks light brown in colour. Grind together the spices, coconut, melon seeds and about 5 dried red chillies into a fine paste by adding little water.
Heat 2 tbsp of oil in a kadai, add the chopped onions and ginger garlic paste and cook it until it looks light brown in colour . Add the ground paste and stir well for 3 minutes. Now add the chicken pieces and keep stirring in high heat until the spices coat the chicken well. Add enough water to cook the chicken and cook it for another 4 minutes. Now add the grated nutmeg, kolhapuri chutney and salt. Cover the pan and let it cook in medium heat until the chicken is cooked well. If you want it dry,let it cook for some more time and let all the water evaporate. Finally heat oil in a kadai, add the dried red chillies, leave it for few seconds and pour it on top of the curry and add the chopped coriander leaves on top for garnish. Serve warm with chapathi's or parathas.

Dry roast the coriander seeds, cumin seeds, cinnamon, cloves and fennel seeds and set aside separately. Dry roast the coconut until it looks light brown and keep aside separately. Heat oil in a pan, add the onions, garlic and coriander leaves until it looks brown and crisp. Grind all the ingredients along with the red chilly powder into a fine paste. This recipe might yield about 1- 2 tbsp of masala. Use just 1 tsp for the recipe and store the remaining in a air tight container in the refrigerator.

I believe in my heart, that every good thing has to have a long way to it!And what else to prove that than your lovely Sukka Chicken curry!The list of ingredients sure looks overwhelming but when I look at the photos,I feel every inch of it is worth it:)Delicious recipe dear and very beautifully presented - kudos!

LinkWithin

About Me

Salams(peace and blessings be upon you), I'm homemaker, happily married and mum of two little sweet girls. I just love to cook good home made food with fresh products. I welcome your suggestions whether it's good or bad. Your suggestions and comments will keep me improve everyday with my blogging. Any doubts regarding my recipes please contact me at ayeesha.riaz@googlemail.com